Thursday, 18 December 2014


Mattar paneer is a north Indian vegetarian  dish consisting of peas and  cheese in a tomatogravy, spiced with garam masala. It is often served with rice and an Indian type of bread.

Preparation time: 10 minutes 
Cooking time: 30 minutes 
Serves 4-6


1-2 green chilli
1 tsp of grated ginger 
1 tsp of red chilli powder 
2 tsp of coriander powder 
1/2 tsp of turmeric powder 
1tsp-cumin seed
1.5 cups of chopped, ripe tomatoes 
1/2 cup of cashew nuts, soaked in water for 30 mins 
1 heaping tsp of canned tomato paste 
3/4 cup of fresh or frozen shelled green peas 
1.5 cups of cubed paneer 
1 pinch of kasuri methi (dried fenugreek leaves) 
1 tsp of garam masala
1 tbsp of cream 

1/4 cup of chopped coriander leaves (cilantro), for garnish 
2 tbsp of oil 


Heat oil in a pan ,put the cumin seed, hing and turmericpowder then add coriander powder.. sauté again for a minuits. add tometo, ginger paste ,green chilli paste and sauté for minuites. grind the soaked cashew nuts with some water. to a smooth paste. Fry sauté for 5 min. Saute the paneer cubes in some oil until all sides are light golden brown. Drain and set aside.addpeas and fried cheese in mixture .  Add about 1.5 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if the gravy is too thick. Add the kasuri methi, cream, required amount of salt, and garam masala. Mix well.add cream for delicious taste Steaming hot Matar Paneer is ready! 

Tuesday, 16 December 2014


Oil to fry 
For the Cover :
500 gms Maida (All purpose flour) 
6 tbsp Oil / Ghee (melted) 
For the Filling : 

500-600 gm Khoya 

1/2 tsp green Cardamom Powder 

2 -3  clove

25 gms Raisins (Kishmish) 

25 gms dried Coconut (shredded)

350 gms Sugar or to taste (powdered) 

How to make gujiya:
·    Sieve the flour.
·    Mix the six tablespoons of oil with the maida.

·    Using fingers, mix well so that the mixture takes the form of 

breadcrumbs and binds to a certain extent.

·    Now add some luke warm  water and knead lightly.

·    Keep adding water as required and knead into a soft but tight dough.
·    Set aside and cover with a damp cloth.
·    Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
·    Add sugar and cardamom powder into the khoya and mix well.

·    Add clove, almonds, cashews, coconut and raisins.

·    Fry for 2 minutes and remove from the heat.
·    Allow it to cool.
·    Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
·    Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
·    Take care that the filling does not ooze out.
·    Prepare all the gujiyas and spread on a cloth.

·    Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
·    When golden brown in colour, drain and remove.
·    Store for use in an airtight glass jar.

·    Tip : Gujiya moulds can also be used (they are easily available in any indian store or market).
·    For using moulds, place the rolled dough ball in a greased gujiya 
mould and fill a tblsp of filling mixture on one side.
·    Moisten the edges of the round and fold one side of the mould over the
 other. fry till golden brown...............



Eggs are widely used in many types of dishes, both sweet and savory, including many baked goods.
Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled,
and omelettes .kids like omelette very much……..

2 eggs, (beaten),1 onion chopped,1/2tsp chopped ginger,1-2 freshly chopped green chilli, few
coriander leaves,1 firm tomatoes chopped,1 small potato chopped,20mg-20mg-boi corn,boiled
peas, Cheddar cheese20mg, fresh cream 1tbs,2tsp-oil,(veg oil)….. salt and black pepper.
Ø Add the chopped ingrediens and salt ,pepper
Ø Add all things except oil. Beat the egg properly. Mix well and lastly add fresh cream.
Ø Heat the oil in non stick pan,
Ø Pour the beaten egg mix er andreduce the heat.
Ø Cover and cook until the bottom layer is brown/turn the omelette and sprinkle with cheese.

Ø Place under the hot grill and cook until the egg sets and the cheese has melted.

Ø Garnish the coriander and serve with salad for a light lunch. Or breakfast.

Hydrabadi Chicken Biryani

Hydrabadi Chicken Biryani
 This dish,hydrabadi chiken biryani,is mainly prepared for important 

  occasions, and  it is truly  fit for royality. Every cook in India   has a subtle 

   variation which is kept a closely guarded secret……………..
·        400 gms whole chicken
·        2 cups basmati rice
·        4 onions sliced
·        2 cups fresh yogurt
·        2 tbsp ginger-garlic paste
·        5-6 green chillies chopped
·        1 tsp red chilli powder
·        1/2 tsp turmeric powder
·        2 tsp coriander powder
·        1 tsp green cardamom powder
·        1/2 tsp garam masala powder
·        1/2 fresh lemon juice
·        A pinch of saffron
·        2 tbsp milk
·        1 cup fresh coriander leaves chopped
·        2 tbsp fresh mint leaves chopped
·        4 tbsp ghee
·        Vegetable oil
·        Salt to taste
Whole garam masala:
·        1 bay leaf
·        1 black cardamom
·        2-3 peppercorns
·        1/2 inch cinnamon stick
·        1/2 tsp carom seeds
·        2-3 cloves
·        1 dried red chilli
How to make Hyderabadi Chicken Biryani:
    In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly.

.    Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander 

powder, garam masala and lemon juice.

.    Mix well. Add the pieces of chicken, also add 2 tsp oil.

.    Keep this marinated chicken aside for about 2-3 hours.

.    Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden 

brown in color. Keep aside to cool.

    In a blender combine half of the fried onion, green    chillies, ginger, garlic, mint leaves and coriander 
.   Blend to make a smooth paste    soak  the saffron     in the milk and keep aside, as it will be used later

.    Wash the rice thoroughly in water, soak for about      10 minutes.    Boil the rice in plenty amount of 

     water, add salt and whole garam masala.    When      the rice are 3/4th done then drain water  and

   keep in the sieve.   Remove out the whole garam masala ingredients, as they were just for flavoring 

rice, which is quite done.   Heat the pan or kadhai, melt 2 tbsp of ghee.    Now 
cover the chicken with the layer of rice. Sprinkle some fried onions, cardamom powder, chopped coriander and saffron. add the remaining ghee  Cover the pan with 

       tight lid

  Leave to cook for about 20-22 minutes on low        flame.    Check twice in                  between 

        Check the tenderness of chicken, if it is cooked    fully, then turn off the      gas.
       garnish with nuts mixture and serve with raita.


Paneer Kadahi

Paneer kadahi
Recipe Servings
Recipe Cook Time
30 Minutes
Cottage cheese (paneer) pieces cooked in thick gravy retaining the aroma of varied spices

2 cups cubed (500 gm)paneer (cottage cheese)
2 onion medium sizes
1 capsicum,1 onion and 1 tometo  in square peices

3-4 green chillies-slit a little

1 tsp ginger paste 
2 ripe tometoes

1/4 cup oil (clarified butter)

2 tsp cumin seeds

2 bay leaves

1/2 tsp turmeric

1 Tbsp salt

1/2 tsp garam masala

1/2 tsp powdered red pepper

1 Tbsp powdered coriander
1/2tsp-cumin powder
1tsb kasuri methi
1tbs-fresh cream
      1Tbsp chopped coriander leaves - for garnish


Heat the oil and add the cumin seeds and the bay leaves.

When the seeds begin to splutter, add the onion ,then add ginger and garlic paste. Saute till a light brown. 

Add the tometo puree, turmeric, salt, coriander powder, cumin powder,, red
pepper and the garam masala powder, and stir-fry till the fat separates. Add
kasuri methi, rough chopped capsicum,tometo, onion, then

Add the paneer and the green chillies and saute over high heat till the paneer
is well mixed with the masalas.cover the lid and after five min you

Serve the kadhai paneer hot, garnished with the  cream , ginger,and coriander

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